Harvest

3rd week of September, manual harvest in boxes.

Winemaking

Storage at temperature grapes (next to 2 ° C) and humidity controlled to a stay of about 15 days; stemming and cold maceration of the crushed grapes for 18-24 h at about 10 ° C; soft and subsequent pressing fermentation which takes place at a temperature of 15 ° C for about 20 days; bottling in the following spring.

Tasting notes

Straw-colored wine; The bouquet is very intense and persistent with hints of peach, pear, citrus fruits, dried fruit and white flowers. In the mouth the wine is full-bodied, well-structured and harmonious.

Combinations in the kitchen

Recommended with appetizers and pasta or to accompany grilled fish and shellfish, it expresses all its character with roasted white meats.

Service temperature

8-10°C